Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
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Food is not stored to prevent contamination, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
The establishment is not free of unnecessary items or litter, specifically:
|
Jun 7, 2011
|
85 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 22, 2011
|
- |
-
All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
|
Jan 12, 2012
|
81 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jan 31, 2012
|
- |
-
Food-contact surfaces are not clean, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
|
Aug 29, 2012
|
95 |
-
SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
|
Feb 20, 2013
|
100 |
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